ALPHABET VEGETABLE SOUP RECIPES
SOUTHERN VEGETABLE SOUP RECIPE: HOW TO MAKE IT
This chunky, vegetable-filled soup is a surefire way to warm up those cold winter nights. —Christy Hinrichs, Parkville, Missouri
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven over medium-high heat, saute onion in oil for 3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. , Serve immediately or transfer to freezer containers. May be frozen for up to 3 months. , To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.
Nutrition Facts : Calories 133 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1095mg sodium, CarbohydrateContent 26g carbohydrate (11g sugars, FiberContent 7g fiber), ProteinContent 5g protein.
CHICKEN AND VEGETABLE NOODLE SOUP RECIPE: HOW TO MAKE IT
Our Deaconess Group uses this recipe when cooking for members of our congregation. It makes a huge batch, so it's ideal to freeze portions in microwave-safe containers. Then just thaw and reheat in the microwave for a filling meal. People who try this soup say it's the best they have ever tasted. —Stacey Christensen, West Valley City, Utah
Provided by Taste of Home
Categories Lunch
Total Time 03 hours 30 minutes
Prep Time 60 minutes
Cook Time 02 hours 30 minutes
Yield 64 servings (1 cup each).
Number Of Ingredients 9
Steps:
- Divide chickens and water between two stockpots. Slowly bring to a boil over low heat. Cover and simmer for 2 hours or until meat is tender, skimming the surface as foam rises. Remove chickens from broth; set aside until cool enough to handle., Add the celery, carrots, onions, chicken base and parsley to the pots; season with salt and pepper. Cover and simmer for 15-20 minutes or until vegetables are tender., Cook noodles according to package directions; drain. Stir into soup. Remove chicken meat from bones; cut into bite-size pieces. Add to soup; heat through.
Nutrition Facts : Calories 190 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 837mg sodium, CarbohydrateContent 18g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 14g protein.
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